Baked Eggs Napoleon
Ryan said "If Napoleon's military strategy at Waterloo was as successful as this dish, we'd probably all be speaking French."
We LOVED these! After gobbling them right up, we wanted to make another batch (even though they were surprisingly filling). The jalapeno isn't overpowering at all, and gave it a little extra flavor to take the "fried" egg and tater tot bed to the next level.
Jokingly, we talked about how fun it would be someday to start a bed and breakfast. We'd have these Baked Eggs Napoleon on the top of the breakfast menu. Who knows? By the time we retire (if I'm still food blogging), we'll have a massive repertoire of dishes to choose from. Dare to dream, right?
Either way, these rocked our socks. Enjoy!
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Baked Eggs Napoleon
1/2 bag tater tots, cooked and crumbled (or you could use homemade hash browns)
2 T butter
1 T jalapeno, seeded and finely diced
1/2 C yellow/white onion, diced
2 cloves garlic, minced
1/2 C mozzarella cheese, shredded
4 eggs
salt and pepper to taste
Preheat oven to 350 degrees. In a small skillet over medium-high heat, melt butter and add onion, jalapenos. Cook 3-5 minutes until onions are clear. Add in garlic, and cook about a minute.
Spray four white ramekin dishes with non-stick spray. Divide the crumbled tots between the two dishes, pushing the tots down hard to create a mold (helps them come out easier after baking).
Divide the onion mixture over the four ramekins. Top each one with mozzarella. With your finger, make a little indent in the mozzarella so the egg can stay in one place - Crack and egg into each ramekin, season with salt and pepper.
Bake for 5 minutes. Broil on high for 5-6 minutes, or until eggs are set. Rest for 5 minutes before serving. Ramekins are super hot, so we just used a fork and removed them from the ramekins in their own little cups (serving them without the ramekins).
Enjoy!
We LOVED these! After gobbling them right up, we wanted to make another batch (even though they were surprisingly filling). The jalapeno isn't overpowering at all, and gave it a little extra flavor to take the "fried" egg and tater tot bed to the next level.
Jokingly, we talked about how fun it would be someday to start a bed and breakfast. We'd have these Baked Eggs Napoleon on the top of the breakfast menu. Who knows? By the time we retire (if I'm still food blogging), we'll have a massive repertoire of dishes to choose from. Dare to dream, right?
Either way, these rocked our socks. Enjoy!
-------
Baked Eggs Napoleon
1/2 bag tater tots, cooked and crumbled (or you could use homemade hash browns)
2 T butter
1 T jalapeno, seeded and finely diced
1/2 C yellow/white onion, diced
2 cloves garlic, minced
1/2 C mozzarella cheese, shredded
4 eggs
salt and pepper to taste
Preheat oven to 350 degrees. In a small skillet over medium-high heat, melt butter and add onion, jalapenos. Cook 3-5 minutes until onions are clear. Add in garlic, and cook about a minute.
Spray four white ramekin dishes with non-stick spray. Divide the crumbled tots between the two dishes, pushing the tots down hard to create a mold (helps them come out easier after baking).
Divide the onion mixture over the four ramekins. Top each one with mozzarella. With your finger, make a little indent in the mozzarella so the egg can stay in one place - Crack and egg into each ramekin, season with salt and pepper.
Bake for 5 minutes. Broil on high for 5-6 minutes, or until eggs are set. Rest for 5 minutes before serving. Ramekins are super hot, so we just used a fork and removed them from the ramekins in their own little cups (serving them without the ramekins).
Enjoy!
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